A fragrant, nourishing but light vegetable soup with meatballs. Simple and delicious. Come on in, help yourself.

Ingredients

Minced meat

500 g

Chicken egg

1 piece

Greens

0.5 coup

Cabbage

500 g

Tomato juice

400 ml

Onion

1 piece

Carrots

1 piece

Pepper

1 piece

Tomato

2 piece

Garlic

1 tooth

Melted butter

3 Tbsp

Vegetable oil

3 Tbsp

Salt

Black pepper

Peppers red hot chilli

Water

2500 ml

Cooking

Cabbage cut into strips. Ghee (or regular butter) oil well in the frying pan and put it in the cabbage. Fry the cabbage until it will turn brown over high heat. Stir occasionally so as not to overheat.

Pour the cabbage into the tomato juice, reduce the heat to medium and simmer the cabbage until tender. It takes 15-17 minutes.

At this time, the chopped onion and grated on a coarse grater carrots and fry in vegetable oil for 5-6 minutes.

Add to the pan with the vegetables cut into strips bell pepper, minced garlic and tomato. Sauté until the vegetables are tender.

For meat stuffing (my stuffing: beef+Turkey) add the egg, chopped greens, salt and season with pepper. Carefully knead the meat.

Wet hands formed into small meatballs, about the size of a walnut.

In boiling water (meat or vegetable broth) put all the vegetables, bring the soup to a boil. Add salt, season with black and red chilli pepper. The thickness of the soup, adjust according to your desire.

Put in soup meatballs, again to bring it to a boil and cook for another 5 minutes. Then cover the pot with a lid, remove from heat and let the soup to infuse for 10 minutes. Everything is ready.